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Stuffed Hazelnut Cookies
These stuffed hazelnut cookies are a dream for chocolate lovers. A soft, buttery cookie dough wraps around a rich center of hazelnut spread and powdered sugar. Once baked to a tender finish, each cookie gets a generous drizzle of melted dark chocolate and a sprinkle of chopped nuts. They make a fantastic addition to a holiday cookie tray or a weekend baking project. The contrast between the gooey center and the slight crunch of the toasted nuts makes every bite memorable.
Ingredients
- ½ cup hazelnut spread with cocoa
- ½ cup powdered sugar
- ¼ cup chopped hazelnuts (filberts)
- 1 cup granulated sugar
- ½ cup hazelnut spread with cocoa
- ½ cup butter, softened
- 1 egg
- 1 ½ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup dark chocolate chips
- 2 teaspoons shortening
- 6 teaspoons finely chopped hazelnuts (filberts), if desired
Instructions
- 1Preheat the oven to 375°F. Combine one-half cup of the hazelnut spread, the powdered sugar, and one-quarter cup of the chopped hazelnuts in a small bowl. Roll the mixture into 24 one-inch balls.
- 2Beat the granulated sugar, the remaining one-half cup of hazelnut spread, the softened butter, and the egg in a large bowl using an electric mixer on medium speed until smooth. Stir in the flour, baking soda, baking powder, and salt.
- 3Portion the cookie dough into 24 one-and-a-half-inch balls. Flatten each dough ball into a two-and-a-half-inch circle, then wrap one dough circle completely around each hazelnut spread ball.
- 4Continue this process until all the dough and filling balls are used. Arrange the stuffed dough rounds on ungreased baking sheets, leaving about 3 inches of space between each cookie.
- 5Bake for 9 to 10 minutes until the edges are firm. Let the cookies rest on the baking sheets for 5 minutes before transferring them to wire racks to cool completely.
- 6Combine the dark chocolate chips and shortening in a small microwave-safe bowl. Heat on high for 30 seconds, stir, and continue microwaving in 30-second intervals until the chocolate is completely smooth.
- 7Drizzle the melted chocolate over the cooled cookies and top each with one-quarter teaspoon of finely chopped hazelnuts. Allow the cookies to rest until the chocolate glaze hardens.
- 8Note that hazelnuts are frequently referred to as filberts or cobnuts, growing in clusters on trees globally.
- 9Recognize that hazelnut farming has expanded in the Pacific Northwest, specifically Washington and Oregon.
- 10Use these versatile nuts across your cooking, adding them to sweet pastries or savory main courses.
- 11Source these nuts either whole or pre-chopped, depending on your snacking or baking needs.
- 12Remove the bitter skins from whole hazelnuts by baking them at 350°F for 10 to 12 minutes, then rubbing the warm nuts vigorously in a clean kitchen towel.